One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Cook the potatoes and swede in boiling water until tender (about 20 minutes).

Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.

Stir the fish into the sauce with the prawns and parsley. Season with some pepper.

Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.

A lovely pie, very tasty with the addition of chopped spring onion in the topping. I used sweet potato instead of swede as this was what I had to hand. Easy to prepare, we will definitely have this again.

Had been looking for an easy low calorie fish pie to make and came across this one and decided to give it a go..... It was only for 2 of us so I halved all the ingrediants.... substituted the swede for sweet potato and used a mix of cod, smoked haddock and salmon but otherwise did it to the recipe..... and it was absolutely superb! Will definatlely be making this again, even my teenage son finished his plate and scraped out the dish. The only other thing I would change and thats only because we love prawns so much is to double up on them but otherwise really really nice. And simple too and took less than hour to make.

Very easy to make - I used plain cheese instead of garlic and herb, and substituted swede for butternut squash as they didn't have swede when I went to the shop. It was yummy, and as I put it into 4 individual ramekins, my husband has only had his fair share and I get to have it for lunch tomorrow! My 18 month old loved it too.

I had never tasted fish pie (fish is reasonably new to my diet, after a persistent husband's encouragement!). He suggested a fish pie would be a good thing for me to try.He made this with a fresh fish pie mix (I don't eat prawns/shellfish) and it was delicious. He did add capers the very first time, which definitely did not work with the swede topping, so we stick to the recipe now!It's a firm favourite and regular in our household. Would definitely recommend. Probably not for fish pie purists though.

I was so disappointed with this recipe. I usually make a classic fish pie which is spot on, but thought this might be a nice change for a dinner party. It was quicker to make than my recipe but took longer in the oven. The disappointment came with the taste, the cheese with garlic and herbs and the fish stock (which I made with a stock cube) gave the dish an artificial flavour and completely overpowered the delicate fish flavours. It would be great to give to children who don't like fish as you can't taste it! However, if you have spent good money on fabulous fish as I did, it is so disappointing not to be able to taste it properly. Go for the classic recipe for adults, you will be better off if you want classy food. I don't know why all the rave reviews on this one.

The first time I've made fish pie, and this was really easy. It took longer than stated though I think, particularly boiling the swede - I had it going for 35 minutes and it was still hard and difficult to mash. The lumpy mash was a bit of a shame, I think I will stick to potato next time. I also used salmon rather than cod, as it was cheaper. Really yummy overall! 3 and a half stars!

Some of the cooks on the BBC food site already complained that in the swede+parmesan bake recipe, the swedes were not soft inside the 35 minutes quoted. But it's important to 'boil and prod' root veg till you are happy with their consistency—they will soften eventually, but in their own time, so use the duration shown only as a rough guide. If you cut the swede into smaller chunks, it will certainly cook more quickly.

I always feel a bit of a fraud serving this up to people as everyone always raves about how nice it is but don't realise how easy it really is to make! I tend to use whatever root veg I have in for the topping...carrots, parsnips, swedes, sweet potatoes, potatoes and celeriac have all been included at some point!

I made the 'budget' version with a fish pie mix. I thought it was really tasty and easy and will be dfinitly be making this again. Great mid week meal, the second half of the pie is in the freezer for when I don't feel like cooking! Great!

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